Tasty Cannoli Cheesecake Bars Recipe for Sweet Tooths

Cannoli cheesecake bars blend two classic Italian desserts into a decadent sweet treat that promises pure indulgence.

Creamy ricotta meets velvety cream cheese in a luscious mashup of flavors.

Crisp pastry shells provide a delightful crunch against the smooth, rich filling.

Hints of orange zest and cinnamon add unexpected depth to each luxurious bite.

Chocolate chips scattered throughout create delightful pockets of melty goodness.

You’ll fall in love with this simple yet impressive dessert that comes together effortlessly.

One slice will transport you straight to the sunny streets of Sicily.

What Makes Cannoli Cheesecake Bars So Tasty

• Conquer Dessert Complexity: Transform a classic cannoli into an easy-to-make cheesecake bar that simplifies traditional Italian pastry techniques without sacrificing rich, authentic flavors.
• Customize with Creativity: Adapt the recipe by adding or swapping mix-ins like different nuts, chocolate varieties, or seasonal garnishes to match personal taste preferences and make each batch unique.
• Prep-Ahead Party Pleaser: Create this crowd-pleasing dessert in advance, which makes it perfect for gatherings, potlucks, and special occasions where you want delicious food without last-minute stress.
• Crowd-Friendly Portions: Slice into neat, individual bars that make serving and enjoying super convenient, eliminating the need for complicated cutting and ensuring everyone gets an equally delightful treat.

Ingredients for Cannoli Cheesecake Bars Recipe

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake bars.
• Butter: Helps bind the crust ingredients and adds richness.
• Granulated Sugar: Enhances the sweetness of the crust.
• Vanilla Extract: Adds a warm, aromatic flavor to the crust.

• Ricotta Cheese: Gives a traditional cannoli-style creaminess and texture to the cheesecake.
• Cream Cheese: Provides a smooth and tangy base for the cheesecake filling.
• Powdered Sugar: Offers a delicate sweetness and helps create a silky smooth texture.
• Vanilla Extract: Adds depth and warmth to the cheesecake flavor.
• Lemon Zest: Brings a bright, citrusy note that complements the rich cheese flavors.

• Mini Chocolate Chips, Chopped Pistachios: Add delightful crunch and flavor reminiscent of traditional cannoli.
• Whipped Cream: Creates a light and airy topping for the cheesecake bars.

How to Make Cannoli Cheesecake Bars Right

Step 1: Prepare the Baking Environment

Warm up your oven to 325F (160C). Grab a 9×9-inch baking pan and give it a light grease.

Line the pan with parchment paper, letting some edges hang over the sides for easy lifting later.

Step 2: Create the Crumbly Crust

• Graham cracker crumbs
• Melted butter
• Granulated sugar
• Vanilla extract

Mix everything until the crumbs are beautifully coated.

Press this mixture firmly into the bottom of the pan, creating a solid, even foundation for your cheesecake bars.

Step 3: Whip Up the Creamy Filling

• Ricotta cheese
• Cream cheese
• Powdered sugar
• Vanilla extract
• Lemon zest

Beat until the mixture becomes smooth and luxuriously creamy.

• Mini chocolate chips
• Chopped pistachios

Step 4: Bake to Perfection

Pour the dreamy cheesecake filling over the crust, spreading it evenly. Slide the pan into the preheated oven and bake for 30-35 minutes.

You’ll know it’s ready when the edges look set but the center still has a slight jiggle.

Step 5: Cool and Set

Remove the pan from the oven and let it cool down to room temperature.

Transfer to the refrigerator and let it chill for at least 4 hours or overnight to firm up completely.

Step 6: Serve with Flair

Once chilled, lift the cheesecake out using the parchment paper overhang.

Slice into beautiful bars. Top each with a fluffy dollop of whipped cream.

For an extra touch of indulgence, sprinkle some additional chocolate chips and pistachios on top.

Tips to Perfect Cannoli Cheesecake Bars

• Check the ricotta cheese's moisture level to ensure a creamy, smooth cheesecake texture without excess liquid.
• Allow cream cheese and ricotta to reach room temperature before mixing to prevent lumps and create a silky filling.
• Gently fold chocolate chips and pistachios to maintain the cheesecake's delicate structure and prevent overmixing.
• Cool the bars completely before cutting to achieve clean, precise edges and prevent crumbling.
• Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness and flavor.

Creative Twists on Cannoli Cheesecake Bars

• Gluten-Free Cannoli Bars: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• Vegan Cannoli Cheesecake Alternative: Swap dairy cheese with cashew-based cream cheese, use coconut whipped cream, and substitute butter with coconut oil for plant-based eating.
• Low-Sugar Cannoli Option: Use stevia or monk fruit sweetener instead of granulated sugar, and incorporate sugar-free chocolate chips to reduce overall sugar content.
• Nut-Free Mediterranean Style: Eliminate pistachios and replace with toasted sunflower seeds or pumpkin seeds for a crunchy texture without nuts.

What Goes with Cannoli Cheesecake Bars Best

• Pair with Rich Espresso: Serve a small shot of strong espresso alongside these bars to complement the creamy cheesecake and cut through the richness with its bold, intense flavor.
• Dessert Wine Delight: Select a sweet Marsala wine or Vin Santo to echo the Italian cannoli inspiration, matching the dessert's sweet and nutty profile perfectly.
• Enhance with Nutty Liqueur: Drizzle a small amount of Frangelico hazelnut liqueur over the bars to intensify the pistachio notes and add a sophisticated adult twist.
• Texture Contrast Companion: Offer a crisp almond biscotti on the side to provide a crunchy counterpoint to the smooth, creamy cheesecake texture and add a traditional Italian touch.

Keeping Cannoli Cheesecake Bars Fresh and Delicious

Place cooled cheesecake bars in an airtight container, separating layers with parchment paper to prevent sticking. Keep refrigerated for up to 5 days.

Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, ensuring minimal air exposure to prevent freezer burn.

Transfer frozen bars to the refrigerator overnight, allowing them to gradually defrost and maintain their creamy texture.

Let chilled bars sit at room temperature for 10-15 minutes before serving to soften slightly and enhance flavor. Avoid microwaving, as it can make the texture soggy and compromise the delicate cheesecake consistency.

FAQs

• What makes the crust in this cheesecake bars special?

The crust uses graham cracker crumbs mixed with melted butter, sugar, and vanilla extract, creating a sweet and buttery base that perfectly complements the creamy cheesecake filling.

• Can I skip the chocolate chips and pistachios?

Absolutely! The chocolate chips and pistachios are optional. You can leave them out or substitute with other mix-ins like chopped almonds or white chocolate chips to suit your taste.

• How do I know when the cheesecake bars are properly baked?

Look for set edges and a slightly jiggly center. This indicates the cheesecake is done – it will continue to firm up while cooling and chilling in the refrigerator.

Cannoli Cheesecake Bars Recipe

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4.6 from 24 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Sicilian-inspired cannoli cheesecake bars merge creamy ricotta magic with classic dessert charm. Rich layers of sweet mascarpone, crunchy pistachios, and delicate chocolate chips create a Mediterranean dessert paradise you cannot resist.

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Ingredients

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Main Ingredients:

• 16 ounces (454 grams) ricotta cheese
• 8 ounces (226 grams) cream cheese, softened
• 1 1/2 cups (190 grams) graham cracker crumbs
• 1/2 cup (113 grams) unsalted butter, melted
• 1 cup (240 milliliters) whipped cream

Binding and Flavoring Ingredients:

• 3/4 cup (90 grams) powdered sugar
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (85 grams) mini chocolate chips
• 1/4 cup (30 grams) chopped pistachios

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Garnish:

• Chocolate chips
• Pistachios

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Instructions

1. Prepare the oven at 325F (160C) and ready a 9×9-inch baking pan with parchment paper, ensuring extended edges for effortless removal.
2. Create the graham cracker foundation by thoroughly blending crumbs with melted butter, sugar, and vanilla. Press the mixture compactly into the pan’s base, forming a uniform crust.
3. Craft the creamy filling by whipping ricotta and cream cheese until velvety smooth. Incorporate powdered sugar, vanilla, and lemon zest, mixing until perfectly integrated.
4. Gently fold mini chocolate chips and chopped pistachios into the cheese mixture, distributing ingredients evenly throughout the batter.
5. Pour the luxurious filling over the prepared crust, ensuring an even distribution across the entire surface.
6. Bake for 30-35 minutes, watching for set edges and a slightly trembling center, indicating perfect consistency.
7. Allow the cheesecake to cool completely at room temperature, then refrigerate for minimum 4 hours or overnight to achieve optimal firmness.
8. Once thoroughly chilled, extract the dessert using parchment paper edges and slice into precise rectangular bars.
9. Enhance presentation by topping each bar with a delicate whipped cream dollop and sprinkling additional chocolate chips and pistachios for visual and textural appeal.

Notes

• Chill ingredients before mixing to ensure a smooth, creamy cheesecake texture without lumps.
• Avoid overmixing the cheesecake batter to prevent cracking and maintain a silky consistency.
• Use room temperature cream cheese and ricotta for easier blending and a more uniform filling.
• For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 12
• Calories: 275 kcal
• Sugar: 15 g
• Sodium: 95 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 50 mg